Mint and chocolate is a classic dessert combo we can't get enough of. These Chocolate YORK Peppermint Pattie Cupcakes feature rich HERSHEY'S Cocoa and refreshing YORK Minis Peppermint Patties. Peppermint flavor is infused throughout the entire treat: the cake, frosting and drizzle!
Heat oven according to package directions. Line muffin pans (2-1/2 inches in diameter) with aluminum foil or paper baking cups.
Prepare CUPCAKES: Blend cake mix and HERSHEY'S Cocoa in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Place 2/3 cup mixture in bowl of food processor. Add YORK Minis Peppermint Patties. Pulse until fine crumbs are formed. Add peppermint pattie crumb mixture to remaining dry cake mix/cocoa mixture. Add eggs, milk, oil and peppermint extract. Mix on low speed 30 seconds; continue mixing on medium speed 1 to 2 minutes or until well blended. Using level #24 scoop, deposit batter into prepared baking cups (1/2 full).
Bake 13 to 20 minutes* or until wooden pick inserted in center of cupcakes comes out clean. Cool slightly; remove from pans to wire rack. Cool completely.
Prepare PEPPERMINT FROSTING: Mix butter in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Gradually add powdered sugar alternately with milk. Add peppermint extract; mix until fluffy. Spoon frosting into pastry bag with an open tip. Evenly divide and pipe frosting onto center of each cupcake.
Prepare PEPPERMINT PATTIE DRIZZLE: Place YORK Minis Peppermint Patties and water in 4-cup glass measuring cup. Microwave at MEDIUM (50%) 15 seconds until patties are melted and mixture is smooth when stirred. Place drizzle in pastry bag with small tip. Evenly divide and "puddle" drizzle in center of frosted cupcakes. Garnish with additional YORK Minis Peppermint Patties, cut in half.
Step 3: If using convection oven, rotate pans one-half turn (180°) after 6 minutes of baking.